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Instructions

Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker.

Add potatoes, frozen artichoke hearts, oregano, pepper and broth; cover and cook on high heat for 5 to 6 hours. (Note: When layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they don’t overcook. Do not thaw the artichokes first. Or, add the artichokes toward the end of the cooking process if you prefer a firmer texture.)

These were very good. I solved the problem of the meatballs being dry by adding some grated zucchini (which is what their turkey-zucchini-cheddar burgers recipe adds) and they were great. I also made it on the stove as opposed to a slow cooker which turned out fine. It needs a bit of salt but overall everyone enjoyed it.

I loved how easy this recipe was. I did however add extra broth and oregano when I added the artichokes. I added them within the last hour because they were canned instead of frozen. It turned out almost stew like. It was delicious.

I agree with everyone who said the meatballs were a little dry. I'm not sure if I browned them too long or if browning them a little less would help. I'm also wondering if adding more chicken broth might help. I also agree with the ones who said the artichokes were mushy. If I make it again I'll probaby add them later and not cook them 5-6 hours.